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Emeril's Chili Over Crispy Potatoes And Crumbled
Blue Cheese
2
2
2
1
2
1
Tablespoon Vegetable oil
Cup Chopped yellow onions
Teaspoon Salt
/2 Teaspoon Cayenne
Pound Beef bottom round; cut into 1/2 inch cubes
/2 Cup Tomato paste
One 28−ounce can whole tomatoes and their liquid
2
2
1
2
2
1
1
Cup Beef broth
Tablespoon Chopped garlic
Tablespoon Chili powder
Teaspoon Ground cumin
Teaspoon Dried oregano
/2 Teaspoon Red pepper flakes
Cup Dried white beans; picked over, rinsed, cooked in salted water to cover until tender, drained,
and cooled
2
1
1
1/2 Pound New potatoes; washed and thinly sliced
/2 Pound Maytag Blue Cheese; crumbled
Tablespoon Chopped fresh parsley leaves
In a large, heavy pot, heat the vegetable oil over medium−high heat. Add the
onions, season with 1 teaspoon of salt and the cayenne, and cook, stirring,
until they are wilted and golden, about 4 minutes. Season the meat with the
remaining 1 teaspoon salt and add to the pot. Cook, stirring, until the beef
is browned evenly on all sides, about 4 minutes. Add the tomato paste and
cook, stirring, for 2 minutes. Add the tomatoes, beef broth, garlic, chili
powder, cumin, oregano, red pepper flakes, and beans. Bring to a boil, then
reduce the heat to medium−low and simmer, uncovered, stirring occasionally,
until the beef is tender, about 2 hours. Skim off the fat that rises to the
surface.
Preheat the fryer to 360 F.
Fry the potatoes in batches until golden brown, about 4 to 5 minutes. Remove
and drain on paper towels. Season with salt and pepper. To serve, mound the
potatoes over the bottom of each serving bowl. Ladle the chili over the
potatoes. Sprinkle the cheese over the top. Garnish with parsley.
Yields: 8 servings
Emeril's Chili Over Crispy Potatoes And Crumbled Blue Cheese
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